|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
Yes
|
Yes |
5-202.12 Provide at least 100F water at handsinks. -Pf. Observed all hand sinks with water less than 100f for duration of inspection. Temperatures of hand sink hot water varied between 74 - 76f maximum achieved. PIC noted that service had been requested earlier this morning. Verification required within 10 days. REPEAT - No point escalation as all faucets are not providing water for hand washing for at least 15 seconds. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed all 3 can openers in food prep area with dried food residue on blades. CDI - PIC relocated all to dish area for re-washing. REPEAT
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink organic residue on interior surfaces of bulk ice machine. Clean frequently to prevent buildup. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed two bags of Salisbury steak laying on rolling rack in kitchen area holding at 63f and 65f. Neither package of steak in preparation process. CDI - Both bags returned to walk in cooler to chill back to 41f. Use diligent preparation methods when handling TCS foods. Keep TCS foods temperature controlled when not in use. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented can of red sauce not segregated from other in use inventory in dry storage area. CDI - red sauce segregated. Observed container designated for dented can segregation holding damaged cans dating back to 2019 marked “Dented Cans - Use First”. PIC replaced container with wording “Dented Cans - Do Not Use”. Segregate damaged items and dented cans from in use inventory and mark for return or discard. REPEAT |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees handling food wearing wrist watches. Remove jewelry from arms while preparing food. REPEAT |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bucket holding wiping cloths with sanitizer concentration less than 50 ppm quat in kitchen prep area. Use test strips to check sanitizer concentration frequently and replace sanitizer as needed.
Observed wet soiled wiping cloth laying on in use prep table surface not placed into sanitizer solution. Once used, place wiping cloths into sanitizer solution if they will be used again or remove them to soiled linen receptacle. REPEAT |
|
48
|
1
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11 Capacity-Quantity and Availability - PF. Observed hot water available at 3 part sink max temperature achieved 76f. Similar hot water temperature maximum noted at all hot water fixtures in kitchen. PIC called for service this morning. Verification Required within 10 days. |